Creamy squash and sweetcorn curry - vegan
Creamy squash and sweetcorn curry - vegan

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy squash and sweetcorn curry - vegan. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Creamy squash and sweetcorn curry - vegan is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Creamy squash and sweetcorn curry - vegan is something that I’ve loved my entire life.

Creamy, sweet Butternut Squash Curry served over piles of steaming rice. Summer might be coming to a close, but if fall means piles of steamy rice and creamy squash filled curry in a deep huggable bowl then yes, I am ready. Fresh curry leaves are now sold in most major supermarkets.

To begin with this recipe, we must prepare a few components. You can cook creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
  1. Get 1 butternut squash
  2. Take 4 tbsp olive oil
  3. Prepare Sea salt
  4. Take 1 x 340g can sweetcorn, drained
  5. Take 1 onion, peeled and finely chopped
  6. Prepare 3 garlic cloves, peeled and crushed
  7. Prepare 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
  8. Get 2 tsp ground turmeric
  9. Get 1 tsp garam masala powder
  10. Take 1 x can 400 ml coconut milk
  11. Prepare Juice of 1 lemon
  12. Take Fresh coriander to garnish

This is one of my favourite ways to show how delicious vegan cooking is. This curry is the perfect compromise. Sweet potato and chickpeas, both of which are hearty but won't weigh you down, are swimming in a creamy coconut milk broth that's rich with Thai red chili paste and spicy ginger. This creamy corn soup is one just example.

Instructions to make Creamy squash and sweetcorn curry - vegan:
  1. Preheat oven to 200c.
  2. Chop squash into 2cm chunks and place in roasting tray. Add 2 tbsp of the oil and make sure the squash is coated. Sprinkle with sea salt. Roast until tender - for about 30 mins.
  3. Blend the sweetcorn with 2 tbsp water until smooth.
  4. In a large shallow pan, heat the other 2 tbsp of oil. Add the onion and sauté on a medium-low heat until translucent- about 10-15mins.
  5. Add the garlic, chilli, turmeric and garam masala. Cook for 2 mins.
  6. Add the sweetcorn paste and a generous pinch of salt. And then the coconut milk. Stir well. Bring to the boil and then simmer until it thickens. If it’s too thick for you, add a tbsp or two of water.
  7. Stir the squash and lemon juice into the sauce.
  8. Sprinkle the coriander on top - i didn’t have any so used spring onion. Serve and enjoy 😋

It's light, it's tasty, it's creamy - and it's satisfyingly filling! Many vegan foods are noted for not having enough bite to them - the same can absolutely not be said of this corn soup. Some of the sweetcorn is cooked in a. This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire.

So that is going to wrap it up with this special food creamy squash and sweetcorn curry - vegan recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!